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Whisk together eggs, sugar, cornstarch, and salt in a bowl until smooth. Heat passion-fruit puree in a 1 1/2- to 2-quart heavy saucepan over moderate heat until heated through, then add hot puree to egg mixture in a slow stream, whisking until combined. Return to saucepan. Whisk in butter, 1 cube at a time, over moderate heat and cook, whisking frequently, until mixture is thickened and just comes to a boil, about 6 minutes. Cook, whisking constantly, 2 minutes more. Force curd through a fine-mesh sieve into a bowl and chill, its surface covered with wax paper, at least 8 hours. Whisk together flour, sugar, and salt in a large bowl (or pulse in a food processor). Blend in butter with your fingertips or a pastry blender (or pulse) until mixture resembles coarse meal with some roughly pea-size butter lumps. Beat together yolk and water with a fork and stir into flour mixture (or pulse) until combined well. Squeeze a small handful: If it doesn't hold together, add more water, 1/2 tablespoon at a time, to dough, stirring (or pulsing) until just combined. (Do not overwork, or pastry will be tough.) Turn out dough onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather all of dough together with scraper and press into a ball, then flatten into a 5-inch disk. Chill, wrapped tightly in plastic wrap, until firm, at least 1 hour. Bring dough to cool room temperature before rolling out, about 30 minutes. Lightly dust dough with flour and roll out between 2 sheets of wax paper into a 12-inch round. Fit dough into tart pan (discard paper), pressing with floured fingers onto bottom and up side of pan. Trim overhang to 1/2 inch and fold inside, pressing against rim of pan, then chill shell 30 minutes. Put oven rack in middle position and preheat oven to 350°F. Line shell with foil and fill with pie weights. Bake until edge is pale golden, about 20 minutes. Remove foil and weights
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Wire mesh fruit bowl — air circulation prevents premature ripening
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluted tart pan — quiches, fruit tarts, savory tarts
Stabilized meringue powder — royal icing, buttercream, cookies
Stand mixer for bread dough, pastry, meringues, butter churning
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Wire mesh fruit bowl — air circulation prevents premature ripening
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluted tart pan — quiches, fruit tarts, savory tarts
Stabilized meringue powder — royal icing, buttercream, cookies
Stand mixer for bread dough, pastry, meringues, butter churning